Chickpeas with Spinach and Lemon
This fast and healthy chickpeas with baby spinach recipe is packed with flavor, lemony goodness, and crunchy breadcrumbs. Vegan, pantry-friendly, and ready in 20 minutes! This recipe is adapted from the book "Rustic Italian" by Domenica Marchetti and is perfect to accompany or eat as lunch or pasta, rice or a slice of fresh bread.
4 people
Calories: 231kcal
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 3 cloves garlic thinly sliced
- 5 –6 cups baby spinach or any leafy greens like kale or chard
- 1/4 teaspoon ground dried chile or crushed chile de árbol optional, to taste
- 1/2 teaspoon kosher salt plus more to taste
- 2 cups cooked chickpeas or 1 can, drained and rinsed – reserve aquafaba if needed
- Juice of 1 large lemon
For the topping:
- 1 teaspoon olive oil
- 1/4 cup panko breadcrumbs or regular breadcrumbs
- Zest of 1 lemon
- Pinch of salt
Instructions
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced garlic and cook for 1 minute until fragrant but not browned. Add baby spinach and stir until wilted (about 2 minutes).
- Stir in dried chile and salt. Add chickpeas and mix well. Lower heat and let simmer for 5–7 minutes, stirring occasionally, until chickpeas are heated through and most liquid is evaporated. If needed, add a splash of aquafaba to loosen.
- Turn off the heat and squeeze in the lemon juice. Stir to coat everything evenly. Transfer to serving dish.
- Wipe the skillet clean with a paper towel. Add the remaining 1 teaspoon of olive oil. Toast panko over medium heat until golden brown (2–3 minutes). Add lemon zest and a pinch of salt.
- Sprinkle the crispy lemon panko over the chickpeas and spinach. Serve warm as a main dish or side.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.
Serve with: Pasta, risotto, rice, crusty bread, or on its own.
Variations: Swap spinach for kale, use harissa instead of chile, or add broth to make it a soup.
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 27g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 731mg | Potassium: 840mg | Fiber: 8g | Sugar: 4g | Vitamin A: 10662IU | Vitamin C: 35mg | Calcium: 161mg | Iron: 5mg